Peach Cornmeal Skillet Cake

I love this Peach Cornmeal Skillet Cake because it’s rustic, golden, and captures the best flavors of late summer. The combination of juicy peaches and a tender cornmeal crumb makes it taste homey yet special — perfect for brunch, dessert, or a cozy afternoon treat.

Why I’ll Love This Recipe

I adore how this cake balances sweetness and texture. The cornmeal adds a pleasant crunch while keeping the crumb light, and the peaches bring natural sweetness and moisture. Baking it in a skillet gives it a beautiful golden crust and makes it easy to serve straight from the pan. I find it’s just as good warm with ice cream as it is at room temperature with coffee or tea.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
3 medium fresh peaches, peeled, pitted, and sliced
1 cup cornmeal
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

Directions

1. I preheat my oven to 350 °F (175 °C). If I’m using a 10-inch ovenproof skillet (cast iron works best), I lightly grease it with butter or nonstick spray.
2. In a large bowl, I whisk together the cornmeal, flour, sugar, baking powder, and salt until combined.
3. In a separate bowl, I whisk the melted butter, eggs, vanilla extract, and milk until smooth.
4. I pour the wet ingredients into the dry ingredients and stir gently until just combined — I avoid overmixing so the cake stays tender.
5. I pour the batter into the prepared skillet, smoothing the top.
6. I arrange the sliced peaches evenly over the batter, slightly pressing them in.
7. I bake the cake for about 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Once baked, I let it cool in the skillet for about 10–15 minutes before slicing and serving.
9. I like to serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream.

Servings and Timing

This cake serves about 8 slices.
Prep time: 15 minutes
Bake time: 35–40 minutes
Cooling time: 15 minutes
Total time: approximately 1 hour

Variations

• I sometimes add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced note.
• For extra richness, I substitute buttermilk for regular milk.
• I can use nectarines, plums, or berries instead of peaches for a seasonal twist.
• A drizzle of honey or maple syrup over the top after baking adds extra sweetness and shine.
• I occasionally sprinkle coarse sugar over the batter before baking for a crisp, crackly top.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, I warm slices in a 300 °F oven for 5–8 minutes, or briefly in the microwave. The cake can also be frozen (wrapped tightly) for up to 1 month — I thaw it overnight in the refrigerator before serving.

FAQs

1. Can I use canned or frozen peaches instead of fresh?

Yes — if using canned, I drain them well; if frozen, I thaw and pat them dry to avoid adding extra liquid.

2. What size skillet works best?

A 10-inch cast iron skillet gives the perfect thickness and browning, but I’ve also used a 9-inch round pan or square baking dish successfully.

3. Can I make this cake gluten-free?

Yes, I can use a 1:1 gluten-free flour blend instead of all-purpose flour, making sure to check that my cornmeal is gluten-free.

4. Why use cornmeal in a cake?

Cornmeal adds a slightly crunchy texture and subtle nuttiness that pairs beautifully with fruit — it also helps balance the sweetness.

5. Can I reduce the sugar?

Yes, I sometimes cut the sugar to 1/2 cup if my peaches are very sweet. The texture and bake time remain the same.

6. Can I bake this without a skillet?

Definitely — I use a greased 9-inch round or square cake pan and bake as directed; I just miss the crispy edges the skillet provides.

7. Should I peel the peaches?

I usually peel them for a smoother texture, but leaving the skins on is fine if I want a more rustic feel.

8. How do I know when the cake is done?

I check that the center is set and a toothpick comes out clean. The edges should be golden brown and slightly pulling away from the pan.

9. Can I serve it cold?

Yes — I enjoy it chilled, especially on warm days. The flavors deepen slightly after refrigeration.

10. Can I add a glaze or topping?

A simple lemon glaze (powdered sugar and lemon juice) or whipped cream topping complements the peaches nicely.

Conclusion

I love how this Peach Cornmeal Skillet Cake combines rustic charm with fruity sweetness. The tender crumb, golden edges, and juicy peaches make it a perfect comfort bake that’s both simple and impressive. Whether I serve it for breakfast, dessert, or a summer gathering, it never fails to delight.

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